Easy Sole Meuniere

Prep Time
Cook Time
Ready In

"A classic Belgium fish recipe."

Original recipe yields 2 servings


  • Serving Size: 1 (286.5 g)
  • Calories 554.9
  • Total Fat - 38.6 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 169 mg
  • Sodium - 526.3 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 2 g
  • Sugars - 1.1 g
  • Protein - 25.6 g
  • Calcium - 75.1 mg
  • Iron - 1 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Step 2

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Step 3

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.

Step 4

While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them.

Step 5

Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.

Step 6

When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Tips & Variations

No special items needed.



Great classic dish. My grandmother taught me this recipe back in the 50s. I subbed tilapia for the sole and forgot to add the parsley, but fish was delicious.

review by:
(20 Jun 2020)